Stir egg whites together with sugar until evenly mixed. Do not beat or whip! I don’t know if anything bad happens if you try, but you really don’t have to!

Stir in coconut until evenly mixed.

Drop walnut-sized teaspoonfuls of mixture onto parchment paper. They don’t spread much, so you can drop them fairly close together.

Bake at 350 degrees for 15 minutes or until golden brown. If not golden at 15 minutes, bake 5 minutes longer and check again. When golden brown, turn off oven and leave cookies inside; they will be gooey at first, but “firm up” as they cool.

Optional coating step: melt chocolate chips over very low flame (hint: turn off the heat before they’re all melted and let the warmth melt the remaining chips). Dip fully cooled macaroons halfway into chocolate. Keep refrigerated unless you know how to temper chocolate, which I don’t. (tempering chocolate aligns the crystals so that it turns nice and crisp, like a professional chocolate-bar texture, after it’s been melted)